Description
These Cranberry Orange Sour Cream Scones are a delightful blend of tangy and sweet flavors, featuring tart dried cranberries, fresh orange zest, and a rich sour cream base. Perfectly tender and golden-brown, topped with crunchy sliced almonds and a sweet orange glaze, these scones make a delicious breakfast treat or afternoon snack.
Ingredients
Scale
Dried Fruit and Nuts
- 2/3 cup sweetened dried cranberries (or Craisins)
- 3 tbsp sliced almonds, roughly broken
Dry Ingredients
- 2 ¼ cups all-purpose flour
- ½ cup granulated sugar
- 3 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 2 tbsp turbinado sugar (sugar in the raw)
Butter and Dairy
- ½ cup cold butter, cubed
- ½ cup sour cream
- ¼ cup heavy cream
Eggs and Flavorings
- 2 large eggs, divided (1 for egg wash)
- 1 ½ tbsp grated fresh orange zest (plus 1 tsp for glaze)
- 1 tsp pure vanilla extract
Glaze
- 1 cup powdered sugar
- 2 tbsp fresh orange juice
Instructions
- Preheat the Oven and Prepare the Baking Sheet: Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper for easy cleanup and to prevent sticking.
- Mix the Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt to ensure even distribution of leavening agents and seasoning.
- Cut in the Butter: Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingers, cut the butter into the flour mixture until it resembles coarse crumbs. Then, stir in the sweetened dried cranberries evenly.
- Mix the Wet Ingredients: In a separate bowl, whisk together the sour cream, heavy cream, 1 egg, grated fresh orange zest, and pure vanilla extract until smooth and combined.
- Combine the Wet and Dry Ingredients: Gradually pour the wet mixture into the dry ingredients, gently folding until the dough is fully moistened and comes together. Avoid overmixing to keep the scones tender.
- Shape the Dough: Turn the dough out onto a lightly floured surface. Pat it into an 8-inch circle approximately 1 inch thick. Use a knife or bench scraper to cut the circle into 8 equal wedges.
- Prepare for Baking: Arrange the scone wedges on the prepared baking sheet with at least 3 inches of space between each to allow for rising and browning.
- Egg Wash and Topping: Beat the remaining egg and brush it over the tops of each scone for a shiny, golden finish. Sprinkle the tops with the roughly broken sliced almonds and turbinado sugar for added crunch and sweetness.
- Bake the Scones: Bake the scones in the preheated oven for 20 to 22 minutes until they are golden brown and cooked through. Remove from the oven and transfer them to a wire rack to cool slightly.
- Add the Optional Orange Glaze: While the scones are still warm, whisk together powdered sugar, the remaining orange zest, and fresh orange juice to create a glaze. Drizzle this glaze over the scones just before serving for a bright and sweet finish.
Notes
- Use cold butter and work quickly to keep the butter from melting, ensuring flaky scones.
- You can substitute Craisins if sweetened dried cranberries are unavailable.
- For a dairy-free option, substitute sour cream and heavy cream with plant-based alternatives.
- Store leftover scones in an airtight container at room temperature for up to 2 days or freeze for longer storage.
- Reheat scones gently in a low oven or microwave for a fresh-baked taste.
